Chow Mein Candy Haystacks Food

CHOCOLATE BUTTERSCOTCH HAYSTACKS

Steps:

• In a microwave or large metal bowl over simmering water, melt chocolate chips and butterscotch chips; stir until smooth. Gently stir in noodles., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

THE BEST NO-BAKE HAYSTACK COOKIES

Steps:

• Line two baking sheets with parchment or wax paper.
• Melt the butterscotch and chocolate chips in the microwave or in a double boiler (If you don't have a double boiler you can make one by nestling a metal or heatproof glass bowl over a pot with a bit of water in the bottom - bring the water to a boil, and stir the chips frequently until they melt). If using the microwave, heat for 30 seconds, then stop and give the chips a stir, and stop and stir every 15 seconds until they are melted. Stir in the peanut butter until well combined.
• Combine the noodles and the cocktail peanuts in a large bowl. Pour the butterscotch-peanut butter mixture over and stir to combine.
• Drop the mixture by tablespoons onto the prepared baking sheet. Allow to set; in warmer months or when the kitchen is warm, this is best done in the fridge. Do let them sit at room temperature for several minutes before serving.

HAYSTACKS CANDY

Steps:

• Gather the ingredients.
• Lay a sheet of waxed paper or parchment paper on the countertop.
• Put the butterscotch chips in a medium microwave-safe bowl or container. Microwave at 50% power for about 3 to 5 minutes, or just until the butterscotch chips are melted.
• In a large bowl, mix the peanut butter, peanuts, melted butterscotch chips, and chow mein noodles, stirring gently to coat the noodles thoroughly.
• Drop teaspoons of the mixture onto the parchment paper. Let them stand at room temperature until set.
• Transfer candies to a container, separated by sheets of waxed paper.
• Cover and store in the refrigerator. Enjoy!

CHOCOLATE CHOW MEIN CLUSTERS

Steps:

• In a microwave, melt chocolate and butterscotch chips, stir until smooth. Stir in chow mein noodles and peanuts until well coated. , Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.

CHOW MEIN-NOODLE HAYSTACKS

Steps:

• Chow Mein-Noodle Haystacks: In a large pot of boiling water, cook the spaghetti until tender. Drain well, then toss with 1 teaspoon of vegetable oil to prevent sticking. In a skillet or electric fryer, heat 1-inch of oil to 365 degrees. Working in batches of 3 or 4 tangled strands, fry the spaghetti until golden brown. Let the spaghetti intertwine to form interesting shapes. Drain on paper towels. Break the spaghetti or chow mein noodles into pieces no larger than 1-inch long. In a completely dry bowl or in the top of a double boiler set over barely simmering water, melt the chocolate. Mix in the noodles, coconut, and peanuts. Drop walnut size haystacks of the mixture on a cookie sheet and refrigerate for 30 minutes to set. Serve chilled.
• Rocky Road Haystacks: Stir in chopped marshmallows to the chow mein-noodle haystack recipe.
• White-Chocolate Chow Mein-Noodle Haystacks: Substitute white chocolate for the semisweet chocolate and chopped pecans for the peanuts in the original chow mein-noodle haystacks recipe.

CASHEW HAYSTACKS CANDY

Steps:

• Melt six (6) cubes bark (12 ounces) in a medium sized pan on low heat.
• Combine nuts and chow mein noodles.
• Stir into bark and stir mixture until well coated.
• Drop by teaspoonful into candy cups or onto waxed paper.
• Cool completely. Can be stored for several weeks in airtight container.